Sunday, January 31, 2010

Beet Burgers!

Let me start this post off by saying that I'm not a fan of beets. However, when I saw Fat Free Vegan Kitchen's post for Roasted Tofu-Beet Burgers I fell in LOVE with the color. Yes. The color.
Now mind you I've only eaten beets on a few different occasions, and could never seem to get past their sweet dirt-like taste...but yesterday I finally decided to purchase a bunch from my local natural foods store. Determined to see for myself what a raw/vegan Beet Burger would taste like, and whether or not I could mask the earthy beet flavor and actually change my opinion of the root veggie.The results? Well, they were pretty startling. In fact, my sister and fellow veggie addict had the same adversity to beets - but with a little persuasion she tried the Beet Burger and happily gave it her seal of approval!
So here you have it...
Beet Burgers with mustard, red onion, avo, tomato, sandwiched in between romaine leaves

Beet Burgers 
1 c (packed) Shredded Red Beet
 1 c Cashews (soaked 2 hours)
5 Tbsp Ground Sunflower Seeds (OR Ground Flax seed)
4 Tbsp Unpasteurized Mellow White Miso 
2 tsp Onion powder
1 tsp dried Oregano
1/4 tsp ground Celery Seed
1 tsp dried Chive
1/2 tsp Cumin
2 pinches Garlic Granules
2 pinches Ground Black Pepper
Place all of the above ingredients into food processor. Process until mixed and ground evenly, do not over process! You don't want a paste, just a nice evenly ground texture.
Optional: form into 4 patties and dehydrate for 3-4 hours. This will firm up the Burgers slightly, which I prefer. 
Nested on top a bed of raw Sauerkraut, drizzle of yellow mustard, sliced red onion and tomato. A winning combination of flavors if you're like me and LOVE acidity.

Sarahfae - AtV

Tuesday, January 26, 2010

Creamy Broccoli Soup

First off I'd like to acknowledge all of the yummy and amazing raw Broccoli Soup recipes that are floating around the interwebs. One of my fav' is Shannon Marie's version over at Rawdorable. If you haven't seen her blog then go say hi - she's quite lovely!
So, without further ado I'm excited to offer my contribution to the list of yumminess! Yay Broccoli!
This soup is not only really easy, it's SO taste satisfying, so filling, and approved by a non-vegan rawfoodie (we love getting taste approvals). I hope you'll have the time to make and enjoy this recipe just as much as I did, and plan on doing for a very long time.

Creamy Broccoli Soup

Step 1. Making the "Soup mix"
Into food processor combine all of the following ingredients:
2 c Broccoli
1 c Cashews
1 Tbsp dried Chives (can use fresh if you'd like)
1 Tbsp dried Parsley
1 tsp ground Celery seed (if you don't have it buy it! It's one of my favorite spices)
3 Tbsp Nutritional yeast
1/2 tsp Garlic Granules
Cracked Pepper - to taste
*Sea Salt - to taste (or other - see below)

*Current favorite salt substitute: Unpasturized Mellow White Miso.
For this recipe you can omit the Sea Salt and sub it with Unpasteurized Mellow White Miso for more depth of flavor. For this recipe I used roughly 3 Tbsp of Unpsteurized Mellow White Miso.

In food processor finely chop all of the above ingredients. Once finely chopped place the "Soup Mix" aside in a bowl --- the "Soup Mix" should roughly add up to 1&1/2 to 2 cups.
Step 2. Making the SOUP
This part is really simple - back to your food processor you go...
(each Version should yield enough for 1 good sized bowl of soup)

Version 1 (w/ Avocado)
1/2 c "Soup Mix"
1 c Warm Water
1/4 of a medium sized Avocado
Process for 3-5 minutes, until creamy

Version 2 (w/ no Avocado)
1/2 c "Soup Mix"
3/4 c Warm Water
Process 3-5 minutes, until creamy

You can store the remaining "Soup Mix" in an air tight container in your fridge and it should keep for roughly 5-7 days. I plan on making this in a larger batch and enjoying it as a quick lunch on the go.
One more note: If you're not a fan of "Warm Soup" please don't shy away from heating this recipe up on the stove. My only word of caution is to avoid a simmer or boil. The flavors are very full and present, and there is no need to bring them out by "cooking" the soup. A good quick and thorough heating (while stirring)  would be perfectly fine!

Thanks so much!
Sarahfae - AtV

Wednesday, January 6, 2010

Animal Veggie Addict: Haru the Corn loving cat

Addicted to Veggies is so excited to boast another new Animal Veggie Addict friend!!

Meet Haru the handsome tabby. 
Haru’s love for veggies is a special story. When Haru made a trip to the dentist to have a routine teeth cleaning the anesthesia caused him to become very sick, and a loss of appetite was the cause of great concern to his loving owners. After failed advice from the vet, by chance a can of corn was opened...the rest became Animal Veggie Addict history. Haru was hooked on the starchy vegetable and has since been eating to his hearts content, like a Kitty/horse! Making a speedy recovery from his trip to the Dentist, of course.

Now when his owner boils corn on the cobb Haru comes running excitedly, his eyes wide, and his paws lovingly batting for attention. We asked Haru if there was a site or earth friendly cause that he would like to raise awareness too, and he eagerly told us to visit his friends over at The Peninsula Humane Society --- these wonderful people are responsable for placing Haru in the loving home that he has today. Also a word of thanks to Haru’s owner for contacting us at AtV. We’re so happy to tell his story, and look forward to making many more Animal Veggie Addict friends.

If you have a furry, feathered, scaly, or "other" animal friend that would like to be a part of the Addicted to Veggies campaign please email us your photos. Try to include a fruit or vegetable in the picture, as well as a little bit of information along with the photo, i.e.; animal's name, favorite fruit or veggie, and a fun fact, tid-bit, or story.
We look forward to *hopefully* featuring a new animal every week in our upcoming special "Animal Veggie Addicts" section.

Sarahfae - AtV

Saturday, January 2, 2010

Stuffed Zucchini "Parmigiana"

Happy New years everyone!
I'm excited to have more free time now that the Holidays have passed. I've missed my kitchen, and weekly foodie, cheers to falling back into normalcy and regaining our lovely routines.
I had every intention to post this recipe yesterday, but the laziness of  new years day got away with excuses, but better late then never.
And I'm truly excited about this one!
Stuffed Zucchini "Parmigiana" w/ Apple-Tomato-Bell Pepper Marinara

While the details of this recipe may seem a bit lengthy in comparison to my usual recipes, I promise you that it's much more simple than it appears - and the results are very very rewarding. I really hope you'll give this recipe a try, and pass it along too! Here are the tools you will need:

  • 1 large cutting board
  • 1 of the following: A very sharp knife, A vegetable peeler, or A veggie mandolin. 
  • 1 large mixing bowl
  • 1 small mixing bowl
  • 2 medium sized shallow bowls OR 2 deep dinner plates
  • 1 basting brush
  • 1 nut grinder OR coffee grinder (clean from coffee grounds of course)
  • Blender OR Food Processor
  • 1 fork
Step 1 - the "Parmigiana":
In your nut grinder/coffee grinder place the following:
1 c Sunflower Seeds
1 tbsp Onion powder
2 tbsp Nutritional yeast
1 tsp dried Parsley
Sea Salt
Now you have your dried Parmigiana mixture! Put this dried mixture into an air tight container and store in the refrigerator...but don't forget about it because you'll need it very soon.
Step 2 - the Basting mixture:
Bare with me here - this may seem a bit strange, but I promise all of these flavors work really well together!
In a small mixing bowl place the following:
2 tbsp Yellow Mustard (you can use Stone Ground Mustard if you prefer)
2 tbsp pureed Medjool Dates (I always keep a jar of pureed dates in my fridge for my sweetener, if you're not like me then you can just sub the dates with another form of sweetener to your liking such as honey, maple syrup, or stevia)
2 tbsp of water
Mix well. Set this Basting mixture aside...but not too far from your work station.
Step 3 - The Zucchini
1 to 2 Large Zucchinis, washed, and the ends removed
Thinly slice the Zucchini Length-wise. You don't want the Zucchini to be any thicker than 1/4 of an inch.
Set aside the Zucchini and move on to the last step in the preparation phase.
Step 4 - (One of my newest favorite foods) Apple-Tomato-Bell Pepper Marinara:
Place the following in your Blender OR Food Processor
1 Medium Apple - cored and sliced
1 Medium Tomato
1/2 Large Red or Yellow Bell Pepper
Add to the pureed mixture:
1 tbsp Apple Cider Vinegar
1 tsp Onion Powder
2 pinches of "Italian Seasoning" (Dried: Basil/Oregano/Thyme/Rosemary/Marjoram)
2 pinches of Parsley
2 pinches of Garlic Granules
Sea Salt and Cracked Pepper to taste
*Puree Again*
Remove mixture from blender/processor and store in an air tight container in the fridge. Let it sit for at least 30 minutes so the flavors can meld.

Now - on to the assembling!
Assembly Step 1 - Basting:
In your your shallow bowl or deep dinner plate begin "Basting" both sides of your thinly sliced Zucchini:
You do not want to over saturate your Zucchini with the mustard base - only a very thin coat is necessary, just enough to wet the Zucchini and give it a light yellow tint. Once you've basted all of the Zucchini (roughly 6 to 10 slices - depending on how large your slices are, and how big your want your portions to be --- see below for variations on plating size) Set the "basted" Zucchini aside and move onto the "Parmigiana" step.
Assembly Step 2 - "Parmigiana":
In your other shallow bowl OR deep dinner plate pore a layer of your dried "Parmigiana" mixture and place a slice of the "Basted" Zucchini on top. Use a fork to press the Zucchini into the "Parmigiana" mixture. Turn the Zucchini over and repeat until the Zucchini has been evenly coated.
Okay. So at this point you should have coated all of your Zucchini with the dried "Parmigiana" mixture. Set all of your lovely coated Zucchini aside (but not too far away), and move on to making the "Stuffing".
Here's my very rough recipe for a simple yummy wilted Swiss Chard salad that is the perfect "stuffing" for this recipe. (If you don't have Swiss Chard on hand you can use Spinach instead)

Wilted Swiss Chard (Or Spinach) Stuffing
In large mixing bowl prepare the following
1 bunch of Swiss Chard, stems removed, chopped roughly, and massaged until wilted/broken down
1 hand-full of Walnuts, chopped very well
2 to 3 heaping tbsp of the dried "Parmigiana" mixture
3 to 4 heaping tbsp of the Apple-Tomato-Bell Pepper Marinara
1 tbsp of the "Basting" mixture
*Mix all of the above very evenly*
(I forgot to metention that when I don't feel like getting my hands all wet and messy I'll opt to use a potato masher like the one featured in the above picture. It's a great tool for not only mashing, but massaging your greens! Try it sometime!)
Assembling the Plate
Lay the the strips of Zucchini "Parmigiana" parallel to each other, each strip should be slightly overlapping...

Then you take your fork and press down on the seams of each zucchini strip so they "bond"...

From here you will want to place a good heaping amount of the Wilted Swiss Chard "stuffing" on the strips of you would if you were rolling sushi. Use your hands, or a good sized knife to lift up the edges of the zucchini and begin rolling it up properly into a lovely log...
Yay! Look at that lovely stuffed Zucchini "Parmigiana"! Don't forget to add a layer of the Apple-Tomato-Bell pepper Marinara on either the bottom of the plate, or poured over the top of the Zucchini...or both. Either way you can't really go wrong with this meal.
And if you prep ahead of time and store all of the ingredients in the fridge the assembly for this simple meal goes rather quickly. I've already enjoyed this recipe four times since putting it together...and it's probably going to stay high on my list of favorite foods. It hits your taste buds in all of the right places, and I really hope you take the time to make it so that you can agree with me.
Here are a couple plating variations, just know that the "look" of this meal can really be whatever you'd long as it's eaten and enjoyed!
With no Marinara and lots of Walnuts

View from the top...a smaller plate, but still lovely I think.

Thanks for tuning in!
Sarahfae - AtV